Directions

In large bowl, with mixer on medium-high speed, beat butter until smooth. Add brown sugar and beat 3 to 4 minutes or until creamy, scraping sides of bowl with rubber spatula. Add egg and molasses, and beat until well blended. With mixer on low speed, beat in flour mixture alternately with sour cream, beginning and ending with flour mixture, just until blended.

Spoon batter by heaping tablespoons onto prepared cookie sheets, 2 1/2 inches apart (you should get 30 cakes). Bake cakes, one sheet at a time, 11 to 13 minutes or until cakes spring back when pressed lightly. Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire rack to cool completely. Cakes can be made ahead up to 1 day; wrap tightly in plastic wrap or foil and store at room temperature.

Prepare Filling: In large bowl, with mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low; add marshmallow crème and beat just until blended, scraping beaters if necessary. Fold in blueberries. Spread 1/4 cup filling on flat side of half of cakes. Top each with plain cake, flat side down, pressing lightly. If you like, garnish with additional blueberries pressed into side of filling.